What are the main ingredients in Saucy Chicken & Mash?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Butter (optional), Sugar/Sweetener/Honey

What is the nutritional information of Saucy Chicken & Mash?

Calories: 474, Carbs: 58 grams, Fat: grams, Protein: 46.3 grams, Sugar: 20.4 grams, Salt: 666 grams

How do I prepare Saucy Chicken & Mash?

BUTTERNUT BEAUTY: Place a pot of cold salted water over a high heat. Add the butternut chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion and return to the pot. Add a splash of milk or water, a knob of butter or coconut oil, and some seasoning. Mash with a potato masher or fork until smooth and cover to keep warm. SIZZLING CHICKY: Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the chicken mini fillets for 1-2 minutes per side until golden. Remove from the pan and set aside to rest for 3 minutes. MMMOUTHWATERING AROMAS: Boil the kettle. Return the pan to a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and the rub. Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato passata and 300ml of boiling water. Simmer for 6-8 minutes or until slightly reduced. In the final 2-3 minutes, add the browned chicken to the sauce. Add ½ the chopped oregano, a sweetener of choice, salt, and pepper. SAUCY MARROWS: While the sauce is simmering, place a pan over medium-high heat with a drizzle of oil. When hot, add the baby marrow wedges or halves and fry for 3-5 minutes per side until charred and cooked through. Remove from the pan and squeeze over some lemon juice and season. DINNER TIME!: Plate up the butternut mash and top with the chicken and all the sauce. Side with the charred baby marrow and sprinkle over the remaining oregano. Serve with a lemon wedge.

What should be prepared from my kitchen to make Saucy Chicken & Mash?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Butter (optional), Sugar/Sweetener/Honey

Saucy Chicken & Mash

Name: Saucy Chicken & Mash
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Milk (optional); Butter (optional); Sugar/Sweetener/Honey

In this saucy chicken dish, chicken mini fillets are fried to golden perfection and smothered in a fragrant tomato passata sauce. Sided with a satisfying butternut mash and charred baby marrow. See what we mean, Chef?

Saucy Chicken & Mash

with a tomato passata sauce, lemon & charred baby marrow

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Baby Marrow
Butternut Chunks
Chicken
Free-range Chicken Mini Fillets
Fresh Oregano
Garlic Clove
Garlic Cloves
Lemon
Lemons
NOMU Italian Rub
Onion
Onions
Tomato Passata

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Milk (optional)
Butter (optional)
Sugar/Sweetener/Honey

Serves 1

BUTTERNUT BEAUTY
Place a pot of cold salted water over a high heat. Add the butternut chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion and return to the pot. Add a splash of milk or water, a knob of butter or coconut oil, and some seasoning. Mash with a potato masher or fork until smooth and cover to keep warm.
SIZZLING CHICKY
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the chicken mini fillets for 1-2 minutes per side until golden. Remove from the pan and set aside to rest for 3 minutes.
MMMOUTHWATERING AROMAS
Boil the kettle. Return the pan to a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and the rub. Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato passata and 150ml of boiling water. Simmer for 6-8 minutes or until slightly reduced. In the final 2-3 minutes, add the browned chicken to the sauce. Add ½ the chopped oregano, a sweetener of choice, salt, and pepper.
SAUCY MARROWS
While the sauce is simmering, place a pan over medium-high heat with a drizzle of oil. When hot, add the baby marrow wedges or halves and fry for 3-5 minutes per side until charred and cooked through. Remove from the pan and squeeze over some lemon juice and season.
DINNER TIME!
Plate up the butternut mash and top with the chicken and all the sauce. Side with the charred baby marrow and sprinkle over the remaining oregano. Serve with a lemon wedge.

Butternut Chunks - 250g
Free-range Chicken Mini Fillets - 150g
Onion - 1
Garlic Clove - 1
NOMU Italian Rub - 10ml
Tomato Passata - 100g
Fresh Oregano - 4g
Baby Marrow - 200g
Lemon - 1

Download the Recipe

Serves 2

BUTTERNUT BEAUTY
Place a pot of cold salted water over a high heat. Add the butternut chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion and return to the pot. Add a splash of milk or water, a knob of butter or coconut oil, and some seasoning. Mash with a potato masher or fork until smooth and cover to keep warm.
SIZZLING CHICKY
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the chicken mini fillets for 1-2 minutes per side until golden. Remove from the pan and set aside to rest for 3 minutes.
MMMOUTHWATERING AROMAS
Boil the kettle. Return the pan to a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and the rub. Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato passata and 300ml of boiling water. Simmer for 6-8 minutes or until slightly reduced. In the final 2-3 minutes, add the browned chicken to the sauce. Add ½ the chopped oregano, a sweetener of choice, salt, and pepper.
SAUCY MARROWS
While the sauce is simmering, place a pan over medium-high heat with a drizzle of oil. When hot, add the baby marrow wedges or halves and fry for 3-5 minutes per side until charred and cooked through. Remove from the pan and squeeze over some lemon juice and season.
DINNER TIME!
Plate up the butternut mash and top with the chicken and all the sauce. Side with the charred baby marrow and sprinkle over the remaining oregano. Serve with a lemon wedge.

Butternut Chunks - 500g
Free-range Chicken Mini Fillets - 300g
Onion - 1
Garlic Clove - 1
NOMU Italian Rub - 20ml
Tomato Passata - 200ml
Fresh Oregano - 8g
Baby Marrow - 400g
Lemon - 1

Download the Recipe

Serves 3

BUTTERNUT BEAUTY
Place a pot of cold salted water over a high heat. Add the butternut chunks and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion and return to the pot. Add a splash of milk or water, a knob of butter or coconut oil, and some seasoning. Mash with a potato masher or fork until smooth and cover to keep warm.
SIZZLING CHICKY
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the chicken mini fillets for 1-2 minutes per side until golden. You may need to do this step in batches. Remove from the pan and set aside to rest for 3 minutes.
MMMOUTHWATERING AROMAS
Boil the kettle. Return the pan to a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic and the rub. Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato passata and 450ml of boiling water. Simmer for 8-10 minutes or until slightly reduced. In the final 2-3 minutes, add the browned chicken to the sauce. Add ½ the chopped oregano, a sweetener of choice, salt, and pepper.
SAUCY MARROWS
While the sauce is simmering, place a pan over medium-high heat with a drizzle of oil. When hot, add the baby marrow wedges or halves and fry for 3-5 minutes per side until charred and cooked through. Remove from the pan and squeeze over some lemon juice and season.
DINNER TIME!
Plate up the butternut mash and top with the chicken and all the sauce. Side with the charred baby marrow and sprinkle over the remaining oregano. Serve with a lemon wedge.

Butternut Chunks - 750g
Free-range Chicken Mini Fillets - 450g
Onions - 2
Garlic Cloves - 2
NOMU Italian Rub - 30ml
Tomato Passata - 300g
Fresh Oregano - 12g
Baby Marrow - 600g
Lemons - 2

Download the Recipe

Serves 4

BUTTERNUT BEAUTY
Place a pot of cold salted water over a high heat. Add the butternut chunks and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion and return to the pot. Add a splash of milk or water, a knob of butter or coconut oil, and some seasoning. Mash with a potato masher or fork until smooth and cover to keep warm.
SIZZLING CHICKY
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the chicken mini fillets for 1-2 minutes per side until golden. You may need to do this step in batches. Remove from the pan and set aside to rest for 3 minutes.
MMMOUTHWATERING AROMAS
Boil the kettle. Return the pan to a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic and the rub. Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato passata and 600ml of boiling water. Simmer for 8-10 minutes or until slightly reduced. In the final 2-3 minutes, add the browned chicken to the sauce. Add ½ the chopped oregano, a sweetener of choice, salt, and pepper.
SAUCY MARROWS
While the sauce is simmering, place a pan over medium-high heat with a drizzle of oil. When hot, add the baby marrow wedges or halves and fry for 3-5 minutes per side until charred and cooked through. Remove from the pan and squeeze over some lemon juice and season.
DINNER TIME!
Plate up the butternut mash and top with the chicken and all the sauce. Side with the charred baby marrow and sprinkle over the remaining oregano. Serve with a lemon wedge.